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Gluten-Free Biscuits |
"You would never know these are gluten-free!"
Ingredients :
- 1 1/2 cups sorghum flour
- 1 cup millet flour
- 1/2 cup tapioca starch
- 4 teaspoons baking powder
- 2 teaspoons xanthan gum
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/2 cup cold butter
- 1 cup milk
- 1 egg, beaten
- 1 tablespoon cider vinegar
- 2 tablespoons rice flour, or as needed
Instructions :
Prep : 25M | Cook : 15M | Ready in : 40M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease 1 baking sheet.
- Whisk sorghum flour, millet flour, tapioca starch, baking powder, xanthan gum, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender or 2 knives until there are no large pieces left.
- Mix milk, egg, and vinegar together in a small bowl. Pour over flour and butter mixture; stir until dough comes together.
- Dust a flat work surface with rice flour. Roll dough out to 1/2-inch thickness; cut into 15 biscuits with a biscuit cutter. Arrange biscuits on the baking sheet.
- Bake in the preheated oven until the tops are golden brown, 15 to 20 minutes.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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